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Old 01-28-2008, 07:23 PM   #1
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Old 01-28-2008, 07:23 PM   #2
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Yeast plays a huge difference in the flavor profile, as does the hops used. The three C's are typically American where as noble hops are typically used in germans.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

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Old 01-28-2008, 07:28 PM   #3
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Shortest answer is that it depends on the style itself.

For example, a Belgian isn't going to be a Belgian anymore if you use a non-style yeast. However, if you use Nottingham instead of US-05 in what is supposed to be an American Ale, you might NOT completely "break" the style.

In this particular instance, I would say that since you used a fairly neutral grain bill with distinctly German hops, it would be safe to call it a German beer, even though it could also be called an American Ale. US-05 doesn't taste "distinct" to me, so I would not exclude it from being German just because the yeast strain might be American.

Of course, this is staying within the sentiment of your post (brew with ingredients on hand) and isn't meant to apply to beers that you might be brewing strictly for BJCP-based competition.

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